Photo: Zydeco's 5 BBQ Shrimp Recipe
Ingredients
- 1 pound butter
- 1/2 cup chopped green onion
- 1/4 cup Worcestershire sauce
- 1 tablespoon liquid crab boil, such as Zatarain's
- 1 tablespoon cayenne powder
- 1 tablespoon red pepper flakes
- 1 tablespoon kosher salt
- 1 tablespoon cracked black pepper
- 1 tablespoon dried thyme leaf
- 6 cloves garlic, chopped
- 2 bay leaves
- 1 lemon
- Hot sauce, such as Tabasco
- 6 large shrimp (U12), with heads and shells on
Directions
Take the butter, cut into thirds, and melt in a large saucepan over medium heat until melted. Next, add the green onions, Worcestershire sauce, crab boil, cayenne, red pepper flakes, salt, black pepper, thyme, garlic, bay leaves and 5 to 6 shakes hot sauce. Cut the lemon in half, squeeze the juice in and then drop the lemon halves into the pan. Bring to a boil, but there should be no smoke. Add the shrimp in flat rows on top. Cook until pink, about 2 minutes per side. Pour everything onto a plate and serve.
Cook's Note: Top of the shrimp head should NOT have a red spot, the shrimp should be completely grey, and the fresher the better. Good to let everything soak for a bit, but don't overcook because the shrimp will have a rubber-like texture. You want to cook it with the head and shell on.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By Ricks Cafe
on May 10, 2013
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I have made this recipe several times this past year. If you are a shrimp lover with "kick"
you will thoroughly enjoy this prep. I add marinated artichoke hearts for body. The flavors
are indescribably good. Do not shortcut the amount of butter. And leave the jackets on for
melding the flavors to the shrimp. Wonderful recipe.
By Backstagemom3701
Michigan
on January 22, 2013
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Actually went to the restaurant in Indiana and it was the best dish I have eaten. The staff and the owners both interacted with us and were wonderful. They are expanding their restaurant and are having a grand opening in June. I will be there for another round of this dish. Yum
By raseanb
Dallas, TX
on November 15, 2011
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I used this recipe tonight and it is delicious!! I used 2 sticks of butter for 8 whole shrimp and added another tablespoon of cajun seasoning just to my liking. I worked out perfect. Once the flavor from the shrimp incpororate into the cajun broth it tastes simply marvelous. Once the shrimp cooked, I took it off of the heat and let them sit in the cajun broth for about 10 minutes. It was o so good; satified my craving for spice. I will most definitley make this again; it will be in my regular rotation.
Read all 5 reviews